This Cherry Pistachio Cheesecake is rich, creamy, slightly nutty, and finished with a glossy cherry topping. It’s the kind of dessert that looks fancy, tastes indulgent, and instantly feels like a special occasion - without being complicated.

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs

• ¼ cup finely chopped pistachios

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened

• ¾ cup granulated sugar

• 3 large eggs, room temperature

• 1 cup sour cream

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional but recommended)

• ½ cup finely ground pistachios

• A pinch of salt

For the Cherry Topping

• 2 cups pitted cherries (fresh or frozen)

• ½ cup sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch + 2 tablespoons water

Instructions

1. Prepare the Crust

• Preheat the oven to 325°F (165°C).

• Mix graham cracker crumbs, chopped pistachios, sugar, and melted butter until evenly combined.

• Press the mixture firmly into the bottom of a springform pan.

• Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

• In a large bowl, beat the cream cheese until smooth and creamy.

• Add sugar and mix until fully incorporated.

• Beat in eggs one at a time, mixing gently after each addition.

• Add sour cream, vanilla extract, almond extract, ground pistachios, and salt.

• Mix just until smooth—do not overbeat.

3. Bake the Cheesecake

• Pour the filling over the cooled crust and smooth the top.

• Bake for 50–60 minutes, until the edges are set and the center still slightly jiggles.

• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

• Refrigerate for at least 4 hours or overnight for best texture.

4. Prepare the Cherry Topping

• In a saucepan, combine cherries, sugar, and lemon juice.

• Cook over medium heat until cherries release their juices.

• Stir in the cornstarch slurry and simmer until thick and glossy.

• Let cool completely before topping the cheesecake.

5. Assemble and Serve

• Spoon the cooled cherry topping over the chilled cheesecake.

• Garnish with chopped pistachios if desired.

• Slice and serve cold.

Texture & Flavor Notes

• Ultra-creamy cheesecake with a nutty pistachio base

• Sweet-tart cherries balance the richness

• Crunchy crust, smooth filling, glossy topping

Pro Tips

• Use room-temperature ingredients for a smoother batter

• For extra pistachio flavor, add a few drops of pistachio extract

• Want clean slices? Dip the knife in hot water before cutting

Elegant, rich, and seriously satisfying—this Cherry Pistachio Cheesecake is the kind of dessert people remember long after the plates are cleared.